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Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Brit Wolfe
Prep Time 10 mins
Cook Time 15 mins
Resting time 1 hr
Total Time 25 mins
Course Cookies
Servings 12


  • 1/2 cup vegan butter, such as Earth Balance
  • 1/4 cup granulated sugar
  • 1/2 cup + 2 Tbsp. brown sugar
  • 1 Tbsp. flaxseed meal + 3 Tbsp. water
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips I used a combination of semisweet and 72% dark chocolate chunks
  • 3 Tbsp. finely-ground espresso


  • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
  • Cream together butter and sugars until light and fluffy, about 5 minutes. Add flax and vanilla and continue creaming for 2 minutes.
  • Sift together the dry ingredients (flour, baking soda, salt, and ground espresso) and add to the mixing bowl. Mix until just combined, then fold in the chocolate chips.
  • Scoop the cookie dough (it'll be very soft!) onto a parchment-lined baking sheet. Cover lightly with plastic wrap and chill the dough for at least one hour. Once the hour is almost up, preheat oven to 350ºF.
  • Keep the cookies in the fridge until the oven is fully preheated. The cookies should be chilled before baking so that they stay tall and don't spread too much.
  • Sprinkle the cookie dough with a pinch of sea salt and a pinch of ground espresso. Bake the cookies 15-17 minutes until golden brown.


You can chill the dough for up to 72 hours before baking. The longer you let the dough chill, the more flavorful the cookies will be!